I find the biggest obstacle to choosing and eating the right foods for every meal is my inbuilt programming of what a meal ‘should’ be. Working with clients, I have learned that breakfast is the meal people find most difficult to reimagine.
The fig season is upon us and, while I love adding slices of raw fig to a cheese board, they are even more delicious baked in the oven with goat’s cheese. Continue reading
I made this the other night to accompany some (home-cured) duck prosciutto. The duck was good but the salad took all the praise, so I thought I’d blog it in its own right. Continue reading
This was one of those accidental salads that worked so well I felt duty bound to write it down and share it with you. Therefore, apologies for the photo because, as so often happens, it wasn’t until it was half-eaten that I realised how good it was! Continue reading
This recipe works just as well for a winter starter as it does for a healthy packed lunch; the quantities in the recipe mean there’s plenty for both. Continue reading
When the weather is skorchio I love to spend half an hour in the cool of the kitchen before the heat gets going – pottering round and preparing something nice for supper. This morning, I was going to make my tried and tested stuffed peppers recipe when I spotted some prosciutto in the fridge and decided to experiment with a variation on a theme. Continue reading
Inspired by a recent visit to Juliet’s (my favourite Tunbridge Wells café) this salad is the perfect accompaniment to grilled or barbecued meats; tonight it is going to sidle up to a grilled lamb chop from Speaight’s butcher. To me, supper doesn’t get any better than this! However, this salad would also make a delicious and nutritious lunch. Hope you like it as much as we did!